Culinary Hall of Fame

Class of 2014

Sustainability is the theme of the 2014 Orlando Sentinel Culinary Hall of Fame. This year we received more than 300 nominations for the 10 spots and tossed in a few names ourselves.

Sustainability is how biological systems endure and remain diverse and productive. For lovers of farm-fresh foods, the word sustainable is most often used to describe a specific approach to agriculture. But there are leaders among us who have gone above and beyond to sustain the Central Florida culinary community with creative approaches to menus and concepts.

Readers may recognize many of the honorees, either from their restaurants or the pages of the Orlando Sentinel. Each has made a significant contribution to how Central Florida cooks, eats, drinks and dines.

Our definition of a culinary professional is broad because the food and beverage industry requires a variety of skills and interests. In addition to chefs, the achievements are reflected in exceptional work in agriculture, food manufacturing, retail stores, and health and wellness

The Orlando Sentinel Culinary Hall of Fame began in 2008, but the newspaper has long celebrated Florida's food stars. See our list of past honorees who have demonstrated a passion for mentoring, a commitment to quality and a vision for the future. The story includes farmers, chefs, restaurateurs, researchers, beverage companies, supermarkets, and individuals whose lifetime of work deserves a nod for a job well-done.